Confit duck legs with rosemary and orange zest salad
Confit duck legs with rosemary and orange zest with rocket and citrus salad
A classic French-inspired dish, pairing confit duck legs with orange for a super easy mid-week meal.
Ingredients
- 500g confit duck legs
- 2 sprigs rosemary
- 1 orange, juice and zest
- 120g wild rocket, washed
Salad dressing:
- 1 orange, zest and segmented
- 1 lemon, zest and segmented
- 1 lime, zest and segmented
- 2 teaspoons of mustard
- 60ml olive oil
- 15 ml maple syrup
- 15ml balsamic
- salt and pepper
Products used
Method
-
Preheat oven to 190C and place Confit duck legs onto a lined baking tray. Place a sprig of rosemary under the leg and sprinkle orange zest and juice on top. Drizzle olive oil, salt
and pepper and cook for 15 minutes. - Prepare the dressing for the rocket salad. Place the zest of orange, lemon and lime with excess juice into a jar with mustard, olive oil, maple syrup, balsamic, salt and pepper. Secure lid and shake well. Add in the orange, lemon, lime segments and juice and stir through dressing with a spoon. Drizzle over a bowl of rocket and serve on the side of the confit duck breast.
Recipe by Amanda Cordony @thecordonykitchen : www.thecordonykitchen.com.au